rosemary and thyme whole roasted chicken

If you’re in need of fall dinner inspiration, look no further. This whole roasted chicken is easy enough for a weeknight or impressive enough for a diner party. I’m not sure which I enjoy more, the mouthwatering smells coming from the chicken while it is baking, or actually eating it once it’s out of the oven. Grab a rustic loaf, roast some broccoli, and your meal is set. I’ll just throw it out there that my apple brandy sour pairs fantastically with this very meal. Violà, you have your next dinner party menu. You’re welcome.

Do not be intimidated by cooking a whole chicken. Arm yourself with a meat thermometer and you will be just fine (and even without one there are easy ways to check for doneness). Other than that all you need to do is stuff the bird, drizzle with butter and salt, and stick it in the oven to work its magicThe internet has no shortage of roasted chicken recipes, so I encourage you to try this once or twice and then add your own twist. Add some roasted veggies to the pan, stuff the chicken with different herbs, or rub it with your favorite spices.

ROSEMARY AND THYME WHOLE ROASTED CHICKEN

serves 4

1 whole chicken, approximately 5 pounds
5-10 sprigs of rosemary
handful of fresh thyme, approx. 25 sprigs
half a lemon
small head of garlic, top cut off
1 tablespoon butter, melted
salt and pepper
kitchen twine for trussing (optional, but I recommend it)

Directions:

Preheat oven to 425 degrees F.

Remove giblets and rinse chicken inside and out, then pat dry with a towel. Liberally salt and pepper inside the chicken cavity. Stuff the cavity with the rosemary, thyme, half a lemon, and garlic. If you have twine, truss your chicken. Place the chicken in a cooking vessel of your choice*, then butter the outside of the chicken and season generously with salt and pepper.

Roast at 425 for 60-80 min (checking at 60 min), until meat thermometer reads 165 degrees F, or until the meat has lost its pink color and the juices run clear.

*You can cook your chicken in a roasting pan, a heavy baking dish, or a dutch oven with the lid off. If you have some vegetables (onion, carrots, potato), use a roasting pan and put the vegetables in the bottom of the pan. I used a dutch oven with the lid off.